Items & Products
Video guide: Items & Products
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Items overview
Where: Items menu. Items can be simple (a bottle of water) or complex (a burger with sizes and toppings). Each item has a name, category, price(s), tax and optional stock, image, barcode and recipe.
Create a new item
- Open Items and click New Item.
- Enter the item name and choose a category.
- Set the sale price and (for stock items) the purchase price.
- Choose the tax and whether the price is tax-inclusive.
- Optionally add a barcode/SKU, image, HS/PCT code and stock.
- Add variants and modifiers if needed (see below).
- Click Save.
Update, duplicate & delete items
Open any item to edit it. Use Duplicate to clone a similar item and change a few fields. Deleting an item removes it from the catalogue; historical sales keep their record. Bulk delete is available from the items list.
Categories, sub-categories & groups
Organise items into categories (and sub-categories) for faster selling. Category colours can be set and appear on the POS “Category First” layout, synced from web to Desktop.
Item variations
Variants are sizes/options of one item that each have their own price and stock — e.g. Small / Medium / Large, or colours and sizes for retail. Add variants on the item form; each variant tracks its own stock via the ledger.
Modifiers & add-ons
Modifiers (toppings, complementary items and required choices) let staff customise an item at sale time — e.g. extra cheese, choice of drink, spice level. Add-ons can deduct stock from linked items and can carry a surcharge that is baked into the line for correct tax/fiscal totals.
Item images
Attach a photo to each item for visual selling on the POS grid and online ordering. Item photos are served with the correct image path automatically.
SKU, barcode & HS/PCT code
Add a barcode/SKU for scan-to-sell, and an HS/PCT code for FBR digital invoicing (goods). Use the built-in HS-code search to find the right code. VAT/PCT fields are preserved when editing.
Purchase price, sale price & tax
Set the purchase price (cost, used for profit and COGS) and the sale price. Choose the tax and whether the price is tax-inclusive or tax-exclusive. For restaurants, cost can also come from a recipe.
Item availability
Mark items available/unavailable per branch (e.g. an out-of-stock dish). Unavailable items are hidden from the POS but stay in your catalogue.
Bulk price update & bulk edit
Update many prices at once with an Excel round-trip: export the price list, edit prices in the sheet, and re-import to apply. Bulk edit and bulk delete are available from the items list.
- Open Items list → Bulk Price Update.
- Download the price list (Excel).
- Edit the prices and save the file.
- Upload it back to apply the new prices.
Import, export, search, filter & audit
Import items from Excel/CSV, and export your catalogue. The items list supports search, filters and sorting. An audit history records item and price changes with who changed them and when.